Hi, I have a couple of (hopefully not) stupid questions. First, do you have to use skim/lo-fat milk - as opposed to whole or 2%? I always buy whole, and sometimes 2% milk, due to the fact that I have a very thin sixteen-year-old boy in the house - who eats like a horse, mind you - but cannot seem to gain any weight. I know, I know, we should all have these types of problems - right? Second, how long do these things keep after you bake them? For example, if I were to bake them late morning/early afternoon for dinner that evening. Will the Popovers stay fresh, and hopefully, not deflate until we are ready to eat them? Will they stay fresh and full even through the next day? Not that they would probably last an entire day, but I was thinking of giving some to my elderly mother, who lives by herself, and would never eat more than a couple in one day. Thank you for your wonderful Blog - I have tried so many of your recipes - and have yet to be steered wrong on anything! Betsey, there are those who say popovers with skim milk or low-fat pop better than whole-milk - but I haven't done the test. Go ahead and use your fuller-fat milk - I'm betting the difference, if any, will be negligible. They are, however, quite ephemeral - best enjoyed right out of the oven, when they'll be crisp outside, soft within. If not right out of the oven, they'll be soft all over, and may (or may not) deflate, depending on how long you bake them, and if you get them dried out enough (without burning the crust) so that they'll continue to stand tall. You can always rewarm them in the oven, or microwave VERY briefly - they won't have the same texture as fresh, but will be tasty nonetheless. Enjoy - PJH

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